Butternut Squash Soup
There is nothing more satisfying to a chef then that look of awe someone gets when they love what you have just prepared for them. My honey had this look after his first spoonful of this amazingly-delicious and good-for-you soup. It is the perfect balance of nutty-squash heaven. Serve this soup with fresh bread and a glass of Chianti.
2 cups mashed, cooked butternut squash
water for cooking onion
1 cup chopped onion
2 cups vegetable broth
1 large potato, peeled and chopped (about 2 cups)
2 1 tbsp Montreal steak spice
1/2 tsp salt
1/4 tsp dried thyme
2 cups water
1 cup raw cashews
Boil squash in salted water and set aside. Heat a little water in a large sauce pan over medium heat, add onion. Cook and stir until tender. Stir in vegetable broth, potato, steak spice, salt and thyme, cook until potato is tender. Working in batches transfer to a food processor or blender and process until smooth, return to saucepan.
Process water and cashews in a blender or food processor until smooth. Add cooked squash and process until mixed. Stir into the potato mixture over low heat, stirring occasionally.